Apparatus and system for low-temperature cooking

ABSTRACT

One variation of an apparatus for cooking includes: a housing including a first section configured to be immersed in fluid within a cooking container and a second section adjoining the first section; an annular knob arranged over the second section; a position sensor arranged within the second section and configured to detect rotation of the magnetic element; a display arranged on the housing and configured to display a cooking parameter selected through rotation of the annular knob; a heating element arranged within the first section; a circulator arranged within the housing and configured to draw fluid, in the cooking container, along the heating element; and a controller configured to control the heating element and the circulator according to a temperature of the fluid measured by the temperature sensor, thereby maintaining the fluid within a predetermined range of temperatures including the selected temperature.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of co-pending U.S. patent applicationSer. No. 13/780,890, filed 28 Feb. 2013, which claims the benefit ofU.S. Provisional Patent Application No. 61/605,160, filed on 29 Feb.2012, both of which are incorporated herein in their entirety by thisreference.

TECHNICAL FIELD

This invention relates generally to the field of low-temperaturecooking, and more specifically to a new and useful apparatus forlow-temperature cooking in the field of low-temperature cooking.

BACKGROUND

Sous-vide and other types of low-temperature cooking are becomingwell-recognized forms of cooking due to the high-quality product theyoften produce. However, low-temperature cooking requires specializedcooking systems that are typically large, expensive, and/or fail to beaccessible to residential kitchens. Therefore, there is a need in thefield of low-temperature cooking for a new and useful apparatus forlow-temperature cooking. This invention provides such a new and usefulapparatus.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a schematic representation of an apparatus of an embodiment;

FIGS. 2A and 2B are schematic representations of variations of theapparatus;

FIG. 3 is a schematic representation of a variation of the apparatus;

FIGS. 4A and 4B are schematic representations of variations of theapparatus;

FIG. 5 is a schematic representation of a variation of the apparatus;and

FIG. 6 is a schematic representation of a variation of the apparatus.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The following description of preferred embodiments of the invention isnot intended to limit the invention to these preferred embodiments, butrather to enable any person skilled in the art to make and use thisinvention.

As shown in FIG. 1, an apparatus 100 for cooking includes: a housingincluding a first section 111 configured to be immersed in fluid withina cooking container and a second section 112 adjoining the first section111, the first section 111 defining an elongated fluid inlet 119adjacent a cavity 113; a clip 120 arranged on the housing 110 andconfigured to support the housing no on a wall of the cooking containerwith the elongated fluid inlet 119 substantially adjacent asubstantially vertical section of the wall of the cooking container; aheating element 130 arranged within the cavity; a temperature sensor 140coupled to the housing 110; a circulator 150 configured to draw fluid,in the cooking container, into the elongated fluid inlet 119, along theheating element 130, and out of the cavity 113 through a fluid outlet116 arranged on a distal end of the first section 111 opposite thesecond section 112; an input region 160 arranged on the second section112 of the housing 110 and configured to receive a selected temperature;and a controller 170 configured to control the heating element 130 andthe circulator 150 according to a temperature of the fluid measured bythe temperature sensor 140, thereby maintaining the fluid within apredetermined range of temperatures including the selected temperature.

As shown in FIGS. 2B and 5, one variation of the apparatus 100 forcooking includes: a housing no including a first section 111 configuredto be immersed in fluid within a cooking container and a second section112 adjoining the first section 111, the first section 111 defining afluid inlet 119 adjacent a cavity 113; an annular knob 161 arranged overthe second section 112; a position sensor 163 arranged within the secondsection 112 and configured to detect rotation of the annular knob 161; adisplay 180 arranged on the housing 110 substantially concentric withthe annular knob 161 and configured to display a cooking parameterselected through rotation of the annular knob 161; a heating element 140arranged within the first section 111; a circulator 150 arranged withinthe housing no and configured to draw fluid, in the cooking container,into the fluid inlet 119, along the heating element 130, and out of thecavity 113 through a fluid outlet 116; and a controller 170 configuredto control the heating element 130 and the circulator 150 according to atemperature of the fluid measured by the temperature sensor, 140 therebymaintaining the fluid within a predetermined range of temperaturesincluding the selected temperature.

As shown in FIGS. 3 and 6, another variation of the apparatus 100includes a system 200 for cooking, including: a power adapter 190including a plug 194 configured to engage an electrical wall outlet 116and a rectifier 192 and a relay 191 electrically coupled to the plug194; and an immersion apparatus 101 electrically coupled to the poweradapter 190 and including a housing 110 including a first section 111configured to be immersed in fluid within a cooking container and asecond section 112 adjoining the first section 111, the first section111 defining a fluid inlet 119 and a fluid outlet 116 fluidly coupled toa cavity 113, a clip arranged on the housing 110 and configured tosupport the housing 110 on a wall of the cooking container, a heatingelement 130 arranged within the cavity 113, a temperature sensor 140coupled to the housing 110, a circulator 150 arranged within the housing110 and configured to draw fluid, in the cooking container, into thefluid inlet 119, along the heating element 130, and out of the cavity113 through a fluid outlet 116, an input region 160 arranged on thesecond section 112 of the housing 110 and configured to receive aselected temperature, and a controller 170 configured to receive powerfrom the rectifier 192, to control the circulator 150, and to transmit adigital signal to the relay 191 to control the heating element 130according to a temperature of the fluid measured by the temperaturesensor 140, thereby maintaining the fluid within a predetermined rangeof temperatures including the selected temperature.

The apparatus 100 enables low-temperature cooking, such as sous-vide,wherein a cooking fluid is heated and circulated around a food productcontained in a sealed pouch. For example, the apparatus 100 can heatwater in a standard six-quart cooking pot to a temperature between 134and 183 degrees Fahrenheit and circulate the water around a resealableplastic bag containing meat or vegetables. Generally, the apparatus 100can be placed in a cooking container (i.e. pot or pan) with the firstsection 111 of the housing 110 immersed in cooking fluid, the clip 120supporting the housing no against the cooking container. The apparatus100 can then create an effective cooking environment by heating andcirculating fluid around a pouch containing food and immersed in thefluid. Because the apparatus 100 defines an immersible housingcontaining heating and circulating systems, the apparatus 100 can besubstantially container agnostic such that that the apparatus 100 can beused on any suitable pot or other cooking container. For example, theapparatus 100 can be immersed in a small pot to cook a singleeight-ounce filet mignon at one time and later immersed in a larger potto cook a twelve-pound roast. The controller 170 can also be configuredto set time and temperature cooking parameters, such as for a particulartype of food and/or a particular size or weight of food, thus furtherenabling the apparatus 100 to cook foods of various types and sizes byheating fluid in a cooking container to particular temperatures and fora particular periods of time according to selected parameters.

In variations of the apparatus 100, the fluid inlet 119 defines anelongated opening along the first section 111 adjacent the cavity. Thearrangement of the clip 120 substantially in line with the fluid inletplaces the fluid inlet substantially adjacent to (and slightly offsetfrom) a vertical wall of the cooking container when the apparatus 100 isarranged on the cooking container via the clip 120. This orientation andgeometry of the fluid inlet and the clip 120 may thus substantiallyprevent the sealed pouch (e.g., resealable plastic bag) from being drawntoward and obstructing the fluid inlet since the wall of the cookingcontainer and the housing 110 of the apparatus 100 may not enable thepouch to move near enough the fluid inlet to be drawn into the fluidinlet or to be drawn around both sides of the housing 110 to block thefluid inlet. However, in the event that the bag does block the inlet,the controller 170 can monitor the circulator 150 to identify and handlea blockage. For example, the controller 170 can monitor a back EMF orcurrent draw of a motor 152 in the circulator 150, correlate a back EMFor current draw of the motor 152 above a predefined threshold as ablockage of the fluid inlet 119 or fluid outlet 116, and cut power tothe circulator 150, thereby reducing the likelihood of unevenly cookedfood or damage to the apparatus 100 in the event of cavity blockage.

In variations of the apparatus 100, the input region of the apparatus100 includes an annular knob arranged on the second section 112 of thehousing 110 and a contactless position sensor that detects rotation ofthe annular knob. In this variation, the housing no can define a sealed(e.g., waterproof up to one meter) internal chamber that housesmoisture-sensitive components, such as the controller 170, the positionsensor, and a motor of the circulator 150. In this configuration, theannular knob can be wholly outside of the sealed chamber and themoisture-sensitive position sensor within the chamber such that theapparatus 100 can be immersed in fluid without sustaining substantialdamage. Furthermore, in variations of the apparatus 100, the apparatus100 can further include a power adapter 190 that houses powerelectronics required to operate the heating element 130 such thatmoisture-sensitive relays, drivers, electronics, etc. that generate heatthemselves can be arranged outside of the housing 110 and away from thecooking container. This can remove heating-producing components from thehousing no, thus enabling the housing no to contain core componentsincluding the controller 170, the input region or position sensor, and amotor of the circulator 150 in a sealed internal chamber withoutnecessitating air flow to cool the internal chamber. The internalchamber can therefore be sealed, thus reducing risk to a user (e.g.,electrical shock) and to the apparatus 100 if the apparatus 100 is fullyimmersed in fluid. The power adapter 190, which is configured to beplugged into an electrical wall outlet 116, can be substantially removedfrom the cooking container while the apparatus 100 is in use, need notnecessarily be sealed, and therefore can include air inlets or an otherheat path to cool internal power components.

As shown in FIGS. 2A and 2B, the housing no of the apparatus 100includes a housing including a first section configured to be immersedin fluid within a cooking container and a second section adjoining thefirst section 111, the first section 111 defining an elongated fluidinlet 119 adjacent a cavity. The first section 111 can further define acavity 113, a first fluid inlet 114, a second fluid inlet 115, and afluid outlet 116. Generally, the housing 110 functions to define animmersible vessel that contains and/or supports various components ofthe apparatus 100, including the heating element 130, the temperaturesensor 140, the circulator 150, the input region 160, knob 161 and/orposition sensor 163, the controller 170, the display 180, the clip 120,etc. The housing no can therefore be substantially waterproof such thatfluid in the cooking container (e.g., water) cannot leak into thehousing no when the first section 111 is immersed in the fluid. Forexample, the first and second sections 111, 112 of the housing 110 cancooperate to define an internal chamber with a second ingress protectionrating of at least 4, wherein the controller 170 and/or othermoisture-sensitive components of the apparatus 100 are arranged withinthe internal chamber. The controller 170, which can be a processor,integrated circuit, or other electrical circuitry, can therefore beprotected from fluid ingress that could be hazardous to a user anddamaging to the apparatus 100. The housing no can also be dustproof,shockproof, or otherwise protected from damage from impact or foreignsubstances. However, the housing no can define any other suitablesubstance barrier and/or impact barrier for any one or more componentsof the apparatus 100.

The housing 110 can also be of a material that is substantiallyfood-safe and/or that does not degrade in the presence of typicalcooking fluids (e.g., water) at typical low-temperature cookingtemperatures (e.g., 134-183° F.). For example, the housing no can be apolymer housing, such as injection molded polyethylene terephthalate(PET) or high-density polyethylene (HDPE). Alternatively, the housing110 can be metal, such as spun or drawn 18/10 stainless steel or castaluminum. However, the housing no can be of any other suitable material.

In one implementation, the housing 110 includes the first section 111and the second section 112 that each define a substantially circularcross-section, wherein the first and second sections 111, 112 share acommon axis, as shown in FIG. 2A. In this implementation, the firstsection 111 can define a substantially linear central axis, and thesecond section 112 can define a substantially curved central axis, asshown in FIGS. 1 and 2B. Alternatively, the housing no can define thefirst and second sections that are square (shown in FIG. 4B),rectangular, elliptical, polygonal, or amoebic in cross-section or ofany other suitable cross-section. The housing 110 can also define anyother suitable swept geometry or central axis geometry across the firstand/or second sections 111, 112. However, the housing no can be of anyother suitable form.

The first section 111 of the housing no also defines the cavity 113, theelongated fluid inlet 119, and the fluid outlet 116. The cavity 113 isthermally coupled to the heating element 130, contains the heatingelement 130, and/or contains a heatsink coupled to the heating element130. As described above, the housing no defines the elongated fluidinlet 119 substantially in line with the clip 120 such that theelongated fluid inlet 119 is substantially adjacent a vertical wall ofthe cooking container when the apparatus 100 is attached to the cookingcontainer via the clip 120. The housing 110 can define the cavity thatis also elongated such that the elongated fluid inlet 119 defines afluid inlet along a portion or all of a length of the cavity. In oneimplementation, the base of the elongated fluid inlet 119 can define aminimum fluid level in the cooking container and/or the top of theelongated fluid inlet 119 can define a maximum fluid level in thecooking container. In this implementation, the elongated fluid inlet 119can thus enable displacement of fluid through the cavity as variousfluid depths within the cooking container. For example, the circulator150 can include an impeller 156 and a motor 152, wherein the motor 152rotates the impeller 156 to draw fluid through the elongated fluid inlet119, into the cavity, and along a first length of the heating element130 at a first fluid level within the cooking container. The motor 152can also rotate the impeller 156 to draw fluid through the elongatedfluid inlet 119, into the cavity, and along a second length of theheating element 130 greater than the first length at a second fluidlevel within the cooking container greater than the first fluid level.

The housing 110 can additionally or alternatively define a first fluidinlet 114 and a second fluid inlet 115. In one implementation, the firstinlet 114 is arranged at a first distance from the first section 111 andenables fluid to enter the cavity 113 when fluid in the cookingcontainer is at a first level, as shown in FIGS. 2A and 2B. The secondinlet 115 is arranged at a second distance from the first section 111less than the first distance, and the second inlet 115 cooperates withthe first inlet 114 to enable fluid to enter the cavity 113 when fluidin the cooking container is at a second level greater than the firstlevel. Therefore, the first inlet 114 allows fluid to enter the cavity113 when the fluid level in the container is relatively low, and thesecond inlet 115 allows fluid to enter the cavity 113 when the fluidlevel in the container is relatively high, which can thus enable theapparatus 100 to maintain the temperature of various volumes of fluid incooking containers of various sizes. The housing 110 can also defineboth the elongated fluid inlet 119 and the first and second fluidinlets. In this implementation, the first and second fluid inlets can bearranged on the first section 111 of the housing 110 substantiallyopposite elongated fluid inlet 119, thus defining a visual cue of upperand lower fluid level limits in the cooking container (since theelongated fluid inlet 119 may be visually obstructed due to itsproximity to the vertical wall of the cooking container).

The housing 110 can define the fluid outlet 116 proximal a distal end ofthe first section 111 (i.e. adjacent the cavity 113 opposite the secondsection), which can thus enable fluid to enter the cavity through theelongated or other fluid inlet, travel downward along the heatingelement 130, and exit the cavity 113 proximal the bottom of the cookingcontainer. However, the housing no can define the fluid outlet 116arranged in any other way on the first section 111.

The elongated fluid inlet 119, the first fluid inlet 114, the secondfluid inlet 114, 115, and/or the fluid outlet 116 can be circular,rectangular, elliptical, slotted, or of any other suitablecross-section. The first section 111 can also define additional fluidinlets, such as a third inlet and a fourth inlet arranged serially withthe first and second inlets 114, 115 along the first section 111.

In another implementation, the first section 111 defines a fluid inletproximal the distal end of the first section 111 adjacent the cavity 113opposite the outlet 116 such that the circulator 150 draws fluid fromthe distal end of the first section 111, through the cavity 113, and outthe fluid outlet 116 proximal the second section 112. In yet anotherimplementation, the first section 111 defines the cavity 113 that issubstantially enclosed on three sides, wherein a slot along the cavity113 defines a fluid inlet physically coextensive with a fluid outlet116. However, the housing 110 can define the elongated fluid inlet 119,the first and second (and additional) fluid inlets 114, 115, the fluidoutlet 116, and/or the cavity 113 in any other suitable way.

As shown in FIG. 2B, the clip 120 of the apparatus 100 is arranged onthe housing 110 and is configured to support the housing no on a wall ofthe cooking container with the elongated fluid inlet 119 substantiallyadjacent a substantially vertical section of the wall of the cookingcontainer. Generally, the clip 120 functions fasten, clamp, or otherwiseengage a feature of the cooking container such that the apparatus 100 issupported within the cooking container during use. Therefore, the clip120 can prevent instances in which the apparatus 100 is only looselyplaced within the cooking container or can fall into the container. Inone implementation, the clip 120 is configured to extend over a verticalwall (e.g., rim) of the cooking container to support the housing novertically within the cooking container, as shown in FIG. 2B. Forexample, the clip 120 can define a clamp including an elongated memberand a spring, the elongated member configured to extend over a verticalwall of the cooking container, pivotably coupled to the housing 110, andsprung against the housing 110 by the spring, as shown in FIG. 1. Inthis example, the clip 120 can be configured to extend over and to clamponto a vertical wall of the cooking container to support the housing 110both vertically and laterally. Alternatively, the clip 120 can engage ahandle on the cooking container or a feature inside the cookingcontainer, such as a ledge, rim, shelf, or slot within the cookingcontainer. For example, as shown in FIG. 2B, the clip 120 can include abent stainless steel clip configured to loop over a rim of the cookingcontainer. In another example, the clip 120 can include a bent stainlesssteel clip configured to engage a slot in a stainless steel tab attachedto an interior wall of the cooking container.

In another implementation, the clip 120 can include one or more suctioncups configured to couple the housing 110 to a bottom surface orinterior wall of the cooking container. The clip 120 can similarlyinclude suction cups configured to couple the housing 110 to a lid ofthe cooking container. However, the clip 120 can function in any otherway to support the housing 110 on or within the cooking container.Furthermore, the apparatus 100 can omit the clip 120 altogether andinstead be configured for loose arrangement within the cooking containerduring use. Alternatively, the apparatus 100 can include a set (e.g.,three) legs or other support features configured to orient the housingno in a substantially static position within the container during use,such as against a wall or a bottom of the container. However, theapparatus 100 can include the clip 120, legs, and/or other supportfeature to support the housing 110 on or within the cooking container inany other suitable way during use.

The heating element 130 of the apparatus 100 is arranged within thefirst section 111 of the housing no. The heating element 130 is arrangedwithin the cavity 113 and/or is thermally coupled to the cavity 113 suchthat the heating element 130 can communicate thermal energy into fluiddrawn into the cavity 113, such as while the circulator 150 displacesfluid from the fluid container through the elongated fluid inlet 119(and/or the first and/or second fluid inlets), through the cavity 113,and back into the container via the fluid outlet 116.

Generally, the heating element 130 functions to output thermal energy toheat the fluid. In one implementation, the heating element 130transforms electrical energy sourced from a wall outlet 116 (e.g., astandard residential 120 VAC wall outlet 116) into thermal energy. Forexample, the heating element 130 can include one or more positivetemperature coefficient ceramic heating elements. Alternatively, theheating element 130 can include resistance wire, a heater cartridge, aheat pump, a Peltier device, or any other suitable type of electricheating element.

In another implementation, the heating element 130 transforms chemicalenergy, such as natural gas, butane, methane, hydrogen, or othercombustible gas, into thermal energy. For example, the heating element130 can include a burner that ignites natural gas sourced from aresidential gas line and communicates heat from combustion of the gasinto the fluid in the cooking container. However, the heating element130 can function in any other way to transform electrical, chemical, orother energy into thermal energy to heat fluid in the container.

The heating element 130 can be all or partially arranged within thecavity 113. As shown in FIGS. 4A and 4B, the heating element 130 canalso be arranged in a geometric pattern with additional heating elementswithin or partially within the cavity 113. For example, the apparatus100 can include a set of three positive temperature coefficient ceramicheating elements spaced regularly (i.e. at 120° spacing) about thecavity 113 that is circular in cross-section. Similarly, as shown inFIGS. 4A and 4B, the apparatus 100 can include a set of three positivetemperature coefficient ceramic heating elements arranged on three offour walls of the cavity 113 that is square in cross-section, the firstsection 111 defining the elongated fluid inlet 119 along the fourthwall. Alternatively, the heating element 130 can be arranged outside ofthe cavity 113. For example, in this implementation, thermal energy canbe communicated from the heating element 130 to the fluid via aheatsink. However, the heating element 130 can be any other type ofheating element arranged in any suitable way within the apparatus 100 toheat the fluid within the container.

As shown in FIGS. 4A and 4B, one variation of the apparatus 100 includesa heatsink coupled to the heating element 130 and including a set of(i.e. one or more) fins extending into the cavity 113. Generally, theheatsink 132 functions to communicate heat from the heating element 130into the fluid by establishing a relatively low thermal resistance(e.g., relatively high surface area, relatively high thermalconductivity) heat path between the heating element 130 and fluid withinthe cavity 113. In one example implementation shown in FIGS. 4A and 4B,the heat sink is a finned aluminum heatsink affixed to the heatingelement 130 and arranged within the cavity 113, wherein the circulator150 draws fluid into the cavity 113 and around the heatsink 132. Forexample, the heatsink 132 can include elongated fins spacedsubstantially evenly around the heating element 130 that is cylindricaland centered within the cavity 113 that is cylindrical. In anotherexample, the apparatus 100 includes three heating elements arranged oneach of three walls that define the cavity 113, each heating elementthermally coupled to a discrete rectilinear heatsink including finsextending toward the axis (or center) of the cavity 113, as shown inFIGS. 4A and 4B. In yet another example, the heating element 130 can bearranged outside of the cavity 113, such as in the second section 112 ofthe housing 110, and the heatsink 132 can extend from the heatingelement 130 into the cavity 113 to transfer thermal energy from theheating element 130 into fluid within the cavity 113. In a furtherexample, each fin, in the set of fins of the heatsink 132, extendslinearly along a portion of the length of the cavity, and the heatingelement 130 defines an elongated heating element substantially encasedwithin the heatsink 132. In this example, the heating element 130 can besubstantially sealed within the heatsink 132, such as with potting, tosubstantially prevent contamination of the cooking fluid by the heatingelement 130 that is not a food-safe material. However, the heatsink 132can be any other material coupled to the heating element 130 in anyother way and arranged in any other way within the apparatus 100.

The temperature sensor 140 of the apparatus 100 generally functions tomeasure a temperature of fluid within the container. Because fluid isdrawn into at least one fluid inlet, along a heating element within thecavity 113, and out through the fluid outlet 116, a temperature gradientmay exist across a volume of fluid between the inlet and the outlet 116at any instant in time. Furthermore, the temperature of fluid enteringthe fluid inlet may be more representative of the overall (e.g.,average) temperature of fluid within the container. Therefore, thetemperature sensor 140 can be arranged within the cavity 113 adjacentthe base of the elongation fluid inlet. Similarly, the temperaturesensor 140 can be arranged on an exterior surface of the first section111 of the housing 110 proximal the first fluid inlet 114.Alternatively, the temperature sensor 140 can be arranged in any otherlocation on the exterior surface of the first section 111 of the housing110, such as between the first fluid inlet 114 and the fluid outlet 116(shown in FIG. 1). However, the temperature sensor 140 can be arrangedin any other location on or within the apparatus 100, such as adjacentthe heating element 130, within the cavity 113 and adjacent the fluidoutlet 116, or on an exterior surface of the first section 111 of thehousing no adjacent the fluid outlet 116.

In one variation, the apparatus 100 further includes a secondtemperature sensor. In this variation, the temperature sensor 140 andthe second temperature sensor are spaced apart by some distance suchthat the controller 170 can analyze temperature readings from thetemperature sensor 140 and the second temperature sensor to estimate arate of heat transfer into the fluid and/or to determine a temperaturegradient in a portion of the fluid in the container and/or in the cavity113. In one example implementation, the temperature sensor 140 isarranged proximal the first fluid inlet 114 and the second temperaturesensor is arranged proximal the fluid outlet 116, wherein the controller170 estimates a rate of heat transfer into the fluid based on a knownvolume of the cavity 113 between the first fluid inlet 114 and the fluidoutlet 116 and a temperature difference between temperature readings atthe temperature sensor 140 and at the second temperature sensor. In thisexample implementation, the controller 170 can calibrate the temperaturesensor 140 and the second temperature sensor by comparing temperaturereadings from both prior to powering the heating element 130 (i.e. whenthe temperature of fluid in the container is substantially eventhroughout) and then adjusting a sensor-signal-to-temperature conversionalgorithm for each temperature sensor such that the temperature readingsfor the temperature sensor 140 and the second temperature sensorsubstantially match prior to heating the fluid. For example, this canreduce measurement errors due to manufacturing inconsistencies in thetemperature sensors or manufacturing inconsistencies in componentsincorporated in signal conditioning circuits for the temperaturesensors. Similarly, the temperature sensor 140 can be arranged proximalthe bottom of the elongated fluid inlet 119 and the second temperaturesensor can be arranged proximal the top of the elongated fluid inlet119.

In one implementation, the temperature sensor 140 includes a thermistor.The second temperature sensor can also include a thermistor.Alternatively, the temperature sensor 140 (and second temperaturesensor) can include a resistance thermometer, a silicon bandgaptemperature sensor, a quartz thermometer, or any other suitable type oftemperature sensor or temperature sensing element.

The apparatus 100 can also include a heating element temperature sensorarranged on or in thermal communication with the heating element 130.The controller 170 can receive a signal from the heating element 130temperature sensor to determine the temperature of the heating element130 and cut of power to the heating element 130 given a measuredtemperature that exceeds a threshold maximum temperature, such as 250°F.

The circulator 150 of the apparatus 100 is configured to draw fluid, inthe cooking container, into the elongated fluid inlet 119, along theheating element 130, and out of the cavity through a fluid outlet 116arranged on a distal end of the first section 111 opposite the secondsection 112. The circulator 150 can be similarly arranged within thehousing 110 and configured to draw fluid, in the cooking container, intothe fluid inlet, along the heating element 130, and out of the cavitythrough a fluid outlet 116. Generally, the circulator 150 functions tocirculate fluid in the cooking container along the heating element 130to distribute heat substantially evenly throughout the fluid in thecooking container. The arrangement of the elongated first fluid inletalong the first section 111 can enable the circulator 150 to draw fluidinto the cavity 113 at various fluid levels in various types ofcontainers.

Additionally or alternatively, the arrangement of the first fluid inlet114 at a first distance from the fluid outlet 116 and the second fluidinlet 115 at a second distance from the fluid outlet 116 greater thanthe first distance (shown in FIG. 1) can enable the circulator 150 todraw fluid into the cavity 113 (and thus along the heating element 130)at various fluid levels in various types of containers. (The first fluidinlet 114 can also be described as being arranged at a first distancefrom the second section 112, and the second fluid inlet 115 can bedescribed as being arranged at a second distance from the second section112 less than the first distance.) For example, in a six-quart pot, thecirculator 150 can draw fluid through the first inlet 114 when the totalvolume in the pot, including the fluid and the cooking pouch and itscontents, is between two and three quarts. When the total volume in thepot is between three and four quarts, the circulator 150 can draw fluidthrough the first inlet 114 and the second inlet 115. In variations ofthe apparatus 100, when the total volume in the pot is between four andfive quarts, the circulator 150 can draw fluid through the first inlet114, the second inlet 115, and a third inlet, and when the total volumein the pot is between five and six quarts, the circulator 150 can drawfluid through the first inlet 114, the second inlet 115, the thirdinlet, and a fourth inlet. However, the fluid inlets can be arranged inany other way, and the circulator 150 can draw fluid into the cavity 113via any one or more fluid inlets according to any other schedule orcontainer volume.

In one implementation, the circulator 150 includes a rotary electricmotor 152 coupled to an impeller 156 via a driveshaft 154, as shown inFIGS. 4A and 5. In this implementation, the rotary electric motor 152can be arranged within the second section 112, and the impeller 156 canbe arranged within the cavity 113 adjacent the base of the elongatedfluid inlet 119 and/or adjacent the bottom of the heating element 130.The rotary electric motor 152 can therefore be isolated from the cavity113 to prevent damage from moisture or fluid ingress and to preventcontamination of the cooking fluid, such as by lubricants. Thedriveshaft 154 can communicate torque from the motor 152 to the impeller156, wherein the impeller 156, when in rotation, induces a pressure dropthat causes fluid to flow through the cavity 113, as shown in FIGS. 4Aand 4B. The driveshaft 154 can be supported by one or more bushings orbearings, such as on each side of and adjacent the impeller 156. Thedriveshaft can also be coupled to the motor 152 via a non-conductive(e.g., polymer) coupling to electrically isolate the driveshaft, whichcan substantially mitigate current leakage from the motor 152 into thecooking fluid via the driveshaft during use.

Furthermore, in the variation of the apparatus 100 that includes aheatsink, the impeller 156 can be arranged substantially adjacent theheatsink 132 to ensure fluid flow along one or more fins of the heatsink132. For example, the heatsink 132 can define a set of (i.e. on or more)static vane stages, wherein the impeller 156 includes a set or drivenvane stages adjacent and/or between the static vane stages such that theheatsink 132 and impeller can function as a compressor to move fluidthrough the cavity 113, such as shown in FIGS. 4A and 4B. The impeller156 can be additionally or alternatively arranged adjacent the heatingelement 130, proximal the fluid outlet 116, or proximal the first fluidinlet 114. The impeller 156 can also include multiple sets of vanes,each set of vanes arranged proximal (e.g., slightly below) each fluidinlet. Furthermore, the motor 152 can be directly coupled to theimpeller 156. The motor 152 can also be an immersion motor suitable forimmersion in the cooking fluid such that the motor 152 can be arrangedwithin the cavity 113. However, the impeller 156, motor 152, and/ordriveshaft of the circulator 150 can be of any other type and arrangedin any other way within the housing no.

In the foregoing implementation, the rotary electric motor 152 can berigidly mounted to the housing no or supported on soft isolators, suchas rubber shock mounts or silicone o-rings. Furthermore, the rotaryelectric motor 152 can be an AC motor powered by an alternating (AC)electric current controlled via an analog relay or solid state relay.For example, the relay 191 can be controlled by the controller 170 toregulate power distribution to the rotary electric motor 152 from astandard residential 120 VAC wall outlet 116. Alternatively, the rotaryelectric motor 152 can be a DC motor powered by a direct (DC) electriccurrent, also controlled via an analog relay or solid state relay (e.g.,MOSFET, BJT, H-bridge). In one example, the apparatus 100 includes arectifier and voltage regulator that convert alternating current from astandard residential 120 VAC wall outlet 116 into 12 VDC to power themotor 152 (and controller, input region, and/or display, etc.). Inanother example, the apparatus 100 includes a power adapter 190 for awall outlet 116, the power adapter 190 including a rectifier and avoltage regulator that convert 120 VAC from the wall outlet 116 into aDC signal (e.g., 12 VDC) to power the motor 152 and other componentswithin the apparatus 100 such that an alternating current signal remainssubstantially removed from the apparatus 100, the cooking container, andthe fluid. However, the motor 152 can be any other suitable type ofmotor powered and controlled in any other suitable way.

In other implementations, the circulator 150 can include linearly- orrotationally-driven paddles, fans, vanes, etc. powered by an electric,pneumatic, hydraulic, or other suitable type of motor or actuator.However, the circulator 150 can include any other component of any othertype and arranged in any other way within the apparatus 100.Alternatively, the apparatus 100 can exclude the circulator 150 andinstead rely on convection to induce fluid flow along the heatingelement 130 (or heatsink) as thermal energy is conducted into fluidwithin the cavity 113.

The input region 160 of the apparatus 100 is arranged on the secondsection 112 of the housing 110 and is configured to receive a cookingparameter. Generally, the input region 160 functions to receive a userinput pertaining to at least one of a desired cooking temperature, adesired cooking time, a desired cooking start time, a desired cookingend time, a type of food product to be cooked, a volume or weight offood product to be cooked, a desired cooking style (e.g., rare, medium,or well-done), or other cooking parameter. The selected temperature orother cooking parameter captured by the input region 160 can then beimplemented by the controller 170 to set the cooking temperature, thetotal cooking time, the cooking start time, the cooking end time, etc.and/or to select a cooking temperature and cooking time based on thetype, volume, and/or weight of food product to be cooked.

In one implementation, shown in FIGS. 2A and 2B, the second section 112defines a substantially circular cross-section proximal a distal end ofthe second section 112 opposite the first section 111, the input region160 including an annular knob 161 arranged over the circularcross-section of the second section 112 and a contactless positionsensor.

In one example of the foregoing implementation shown in FIG. 5, theannular knob includes a magnetic element 162, and the position sensorincludes a set of magnetic field sensors arranged on the second section112 concentric with and inside the annular knob 161, the set of magneticfield sensors configured to sense rotation and/or an angular position ofthe magnetic element 162. The controller 170, electrically coupled toeach magnetic field sensor in the set of magnetic field sensors, cancorrelate an angular position of the magnetic element 162 with cookingparameter selection. For example, each magnetic field sensor can includea Hall effect sensor, and the magnetic element 162 can include a rareearth magnet, wherein rotation of the annular knob 161 in a firstdirection is detected as a first sequence of output state changes ofmultiple magnetic field sensors, and wherein the controller 170correlates the first sequence of output state changes as an increase ina selected temperature parameter. Similarly in this example, rotation ofthe annular knob 161 in an opposite direction is detected as a secondsequence of output state changes of multiple magnetic field sensors,wherein the controller 170 correlates the second sequence of outputstate changes as a decrease in the selected temperature parameter. Inthis arrangement, the annular knob 161 can be arranged wholly outside ofthe housing no with all input sensing components (e.g., magnetic fieldsensors) arranged and sealed within the housing no such thatmoisture-sensitive components are protected against fluid ingress whileenabling a user to conveniently enter, change, and/or select cookingparameters.

In another example of the foregoing implementation, shown in FIG. 6, theannular knob includes an optical encoder wheel, and the position sensorincludes a set of optical sensors arranged on the second section 112concentric with and inside the annular knob 161, the set of opticalsensors configured to sense rotation and/or an angular position of theencoder wheel 164. The controller 170, electrically coupled to eachoptical sensor of the position sensor, can correlate an angular positionof the encoder wheel 164 with cooking parameter selection. For example,each optical sensor can be configured to detect and distinguish a seriesof light and dark regions on the encoder wheel 164, wherein theprocessor determines direction and speed of rotation of the annular knob161 according to a sequence of output state changes of the opticalsensors over time. As in the example above, the annular knob 161 canthus be arranged wholly outside of the housing no with all input sensingcomponents (e.g., optical sensors) arranged and sealed within thehousing no such that moisture-sensitive components are protected againstfluid ingress while enabling a user to conveniently enter, change,and/or select cooking parameters. However, the input region 160 thatincludes an annular knob can implement any other type of sensor, such asa capacitive sensor, a potentiometer, a mechanical encoder, mechanicalswitches, or contact-based or contactless sensor to detect rotationand/or the angular position of the knob 161.

In the foregoing implementation, as shown in FIG. 2B, the annular knob161 can be further configured to depress substantially linearly alongthe second section 112, wherein the controller 170 is configured toreceive the selected cooking parameter in response to depression of theannular knob 161. For example, the apparatus 100 can include a display180, wherein the controller 170 outputs a temperature selection to berendered on the display 180 according rotation of the annular knob 161,and wherein the controller 170 sets the temperature selection accordingto a most-recently displayed temperature when the annular knob 161 isdepressed. Alternatively, the input region 160 can include a secondbutton, wherein selection of the second button sets the selectedtemperature. For example, the second button can be arranged within theannulus of the annular knob 161, such as adjacent the display 180 alsoarranged within the annulus of the annular knob 161.

In another implementation, the input region 160 includes a set ofbuttons configured to receive cooking parameter inputs, such as shown inFIG. 3. For example, the input region 160 can include a first button anda second button, where selection of the first button corresponds to anincrease in the selected temperature, and wherein selection of thesecond button corresponds to a decrease in the selected temperature. Inthis example, the input region 160 can include a third button, whereinselection of the third button corresponds to entry of the currentselected temperature. However, the input region 160 can include anyother one or more types or combination of types of sensors to capture atemperate selection or entry of any other cooking parameter, such as acontinuous switch, a momentary switch, a capacitive touch sensor, apotentiometer, a dial, a touchscreen, etc.

As shown in FIGS. 2A and 5, one variation of the apparatus 100 furtherincludes a display 180 arranged on the housing 110. Generally, thedisplay 180 functions to display a user input (e.g., in conjunction witha cooking parameter or temperate selection entered into the input region160) and/or a cooking parameter (e.g., while the apparatus 100 is inuse). In one example implementation, the display 180 can include abacklit liquid crystal display substantially concentric with the annularknob 161 in the variation of the input region 160 that includes anannular knob, such as shown in FIG. 2A. In another exampleimplementation, the display 180 and the input region 160 can becooperatively embodied in a touch display, wherein a touch sensor (e.g.,capacitive touch sensor) within the touch display defines the inputregion 160, and wherein the display of the touch display defines thedisplay 180. Alternatively, the display 180 can be an LED segmentdisplay, an e-ink display, a plasma display, a set of labeled lamps(e.g., LEDs), or any other suitable type of color, black and white,segment, or dummy light display arranged in any other location on orwithin the housing 110.

In one implementation, the display 180 renders figures, symbols, and/orcharacters corresponding to cooking parameters to be entered by a user.For example in the implementation in which apparatus includes an annularknob, the display 180 can display a particular temperature correspondingto an angular position of the knob 161 (i.e. based on a sensed positionof an optical encoder wheel on the annular knob 161). As a user rotatesthe knob 161, the display 180 can update the displayed temperatureaccording to a new position of the knob 161. In another example, thedisplay 180 can render images of food types, such as vegetable, pork,poultry, fish, and beef according to rotation of the annular knob 161 orselection of a scroll button on the input region 160. In furtherexamples, the display 180 can update a cooking time (e.g., by increasingor decreasing an initial time displayed on a timer) or a food weight orvolume (e.g., by increasing or decreasing a displayed weight one ounceat a time) according to rotation of the knob 161, selection of a scrollbutton, or any other input into the input region 160.

In the foregoing implementation, the display 180 can further cyclethrough these and/or other cooking parameters (e.g., desired cookingstart time, desired cooking end time, etc.) in response to userselection of a current parameter rendered on the display 180. In oneexample, the display 180 can first render a temperate menu, wherein thedisplay 180 updates a displayed temperature according to a knobposition. In this example, depression of the knob 161 can enter thecurrently-displayed temperature into the controller 170, and the display180 can switch to a timer menu, wherein the display 180 updates adisplayed time according to a knob position. Depression of the knob 161can enter the currently-displayed time into the controller 170, and thecontroller 170 can initiate fluid temperature regulation to cook thefood in the cooking container. In another example, the display 180 canfirst render a food type menu, wherein the display 180 indexes throughimages of food types (e.g., fish, pork, beef, poultry, and vegetable) inresponse to rotation of the annular knob 161. In this example,depression of the knob 161 can enter the currently-displayed food typeinto the controller 170, and the display 180 can switch to a foodquantity menu, wherein the display 180 updates a displayed food weight(e.g., ounces) according to a knob position. Depression of the knob 161can enter the currently-displayed food weight into the controller 170,the controller 170 can set a cook time and temperature according to thefood type and weight, and the controller 170 can then maintain the fluidin the cooking container within a predetermined range of temperatures(including the set cooking temperature) for the set cooking time bycontrolling the heating element 130 and the circulator 150.

The display 180 can additionally or alternatively be configured torender current cooking parameters as the apparatus 100 cooks the foodproduct in the cooking container. For example, the display 180 canupdate a timer counting down the cooking time, such as by updating a newtime every hour, every minute, or every second. In another example, thedisplay 180 can update with a current temperature reading of thetemperature sensor 140, such as with every degree change, every minute,or every five minutes. In yet another example, the display 180 canrender both the current fluid temperature and the remaining time. Thedisplay 180 can alternatively switch between rendering the current fluidtemperature, the remaining time, and/or other cooking parameters, suchas every five seconds or in response to an input to the input region 160(e.g., rotation of the annular knob 161). However, the display 180 canrender any suitable or cooking-related information in any other way andaccording to any suitable schedule. The input region 160 (e.g., annularknob 161) and the display 180 can therefore cooperate to enable a userto navigate through menus, enter and set cooking parameters, and/orreview cooking parameters while the apparatus 100 is in use.

As shown in FIG. 5, the controller 170 of the apparatus 100 isconfigured to control the heating element 130 and the circulator 150according to a temperature of the fluid measured by the temperaturesensor, thereby maintaining the fluid within a predetermined range oftemperatures including the selected temperature. Generally, thecontroller 170 functions to control the heating element 130 and thecirculator 150 according to cooking parameters and a fluid temperaturesensed by the temperature sensor 140, thereby circulating heated cookingfluid (e.g., water) around the food product within the cooking containerfor a period of time, thereby cooking the food product.

Once cooking is initiated, such as by a user input into the input region160, the controller 170 begins to heat the cooking fluid by switching onpower to the heating element 130 and to the circulator 150. Thecontroller 170 can continuously or cyclically poll the temperaturesensor 140 and modify power settings to the heating element 130 and/orto the circulator 150 accordingly. The controller 170 can begin acooking countdown timer when heating begins or once the selected or setcooking temperature is reached. The controller 170 then regulates thetemperature of the cooking fluid until the cooking timer expires, atwhich time the controller 170 can ceases operation of the heatingelement 130 and the circulator 150. Furthermore, when the timer expires,the controller 170 can sound an audible alarm, trigger a visual alarm,send a text message, email, or other communication to a user (e.g., viaWi-Fi, via a cellular connection, over Bluetooth, etc.), and/orotherwise respond to expiration of the cooking timer. The apparatus 100can therefore include a wireless communication module, such as a Wi-Fi,Bluetooth, ZigBee, cellular, or other wireless communication component,to transmit cooking-related data, alarms, etc. to a user.

In one example implementation, the controller 170 can implement abang-bang controller to regulate the temperature of the cooking fluid.In this example implementation, the controller 170 maintains asubstantially constant power to the circulator 150 throughout thecooking period but alternates between sending a full power signal to theheating element 130 when the sensed fluid temperature is below a targettemperature (e.g., the selected temperature or a temperature set by thecontroller 170) and ceasing the power signal to the heating element 130when the sensed fluid temperature is above the target temperature. Thecontroller 170 can further implement hysteresis by setting a targettemperature range including a high temperature target and a lowtemperature target, the selected temperature or the temperature set bythe controller 170 between the high and low temperature targets. Thecontroller 170 can thus alternate between sending a full power signal tothe heating element 130 when the sensed fluid temperature is below thelow target temperature and withholding the power signal to the heatingelement 130 when the sensed fluid temperature is above the hightemperature target.

In another implementation, the controller 170 can implement closed-loopfeedback to regulate the temperature of the cooking fluid. For example,the controller 170 can implement a PD (proportional-derivative), PI(proportional-integral), or PID (proportional-integral-derivative)controller that manipulates a current temperature reading and previoustemperature readings to estimate a future temperature reading andadjusts power to the heating element 130 accordingly. In thisimplementation, the controller 170 can output a pulse-width modulated(PWM) signal, based on the closed-loop controller, to regulate currentsent to the heating element 130 and therefore the thermal energy outputfrom the heating element 130. Alternatively, the controller 170 cancycle the heating element 130 on and off according to the closed-loopcontroller. Furthermore, the controller 170 can cycle the circulator 150on and off or adjust the power setting to the circulator 150 (e.g., viaa PWM output signal) according to the closed-loop controller. Forexample, if the temperature of the fluid is too high or is rising tooquickly, the controller 170 can increase the speed of the circulator 150and reduce power to the heating element 130 to more rapidly lower thetemperature of the fluid. Similarly, if the temperature of the fluid istoo low or is dropping too quickly, the controller 170 can decrease thespeed of the circulator 150 and increase power to the heating element130 to more rapidly increase the temperature of the fluid. However, thecontroller 170 can function in any other way and implement any othersuitable control algorithm or feedback to regulate the temperature ofthe cooking fluid.

The controller 170 can further estimate an amount of time required forthe fluid to return to room temperate after cessation of power to theheating element 130 (and to the circulator 150. For example, thecontroller 170 can estimate the total volume in the container, such asbased on the amount of power required to raise the temperature of thefluid by a certain amount. The controller 170 can then estimate the heatcapacity of the volume (e.g., fluid and food product) within thecontainer and the amount of time for the volume to cool based on thecontainer volume estimate and an estimated specific heat capacity of thefluid (e.g., 4181.3 J/(kg·K) for water). Alternatively, the input region160 can receive a cooking parameter that includes the volume of cookingfluid. The controller 170 can then adjust the total cooking time basedon the estimated time to cool the cooking fluid, such as to a particulartemperature threshold at which the food product ceases cooking or toroom temperature (e.g., 72° F.).

The controller 170 can additionally or alternatively receive a currentmotor setting and estimate a level of fluid within the cooking containerbased on the motor setting. For example, the controller 170 caninterface with an ammeter to determine a current draw of the motor 152at a first PWM frequency of a motor driver (shown in FIG. 6) and thenconvert the current draw into a motor load. The controller cansubsequently implement a linear, square, cubic, exponential, or otherfunction to relate the motor load to a height of fluid in the container.Similarly, the controller 170 can interface with a motor controlfeedback circuit to calculate a back-EMF of the motor 152 at a first PWMfrequency of the motor driver and then convert the back-EMF into a motorload. The controller can then relate the motor load to a height of fluidin the container. However, the controller 170 can interface with and/orreceive data from a hall effect sensor, encoder, or any other sensor todetermine a speed of the motor 152 and/or the impeller 156 andmanipulate this data to estimate a fluid volume in the cookingcontainer, such as at a first or initial power setting of the motor. Thecontroller 170 can then adjust a power signal to the motor 152 (e.g.,PWM frequency of a control signal to the motor 152 driver) based on theestimated fluid level in the cooking container, such as from a firstpower setting at which the fluid level is estimated to a second powerfor a low fluid level or for a cavity blockage and a third settingcorrelated with an impeller speed associated with laminar fluid flowthrough the cavity at the estimated fluid level within the cookingcontainer. For example, the controller 170 can correlate a current drawof the motor 152 below a low threshold value with a fluid level in thecooking container below a threshold minimum and/or dry running of theapparatus 100 (i.e. running in air). In this example, the controller 170can transition the circulator to the second power setting that is ‘OFF’and/or cut (or restrict) power to the heating element 130 in response toa detected low fluid level in the cooking container or dry running toprevent damage to the device. Similarly, the controller 170 cancorrelate a current draw of the motor 152 above a high threshold valuewith blockage of the cavity, such as blockage of the elongated fluid inlet by the sealed pouch. In this example, the controller 170 cantransition the circulator to the second power setting and cut power tothe heating element 130 in response to detected blockage of the cavity.In yet another example, when the controller 170 correlates a currentdraw of the motor 152 with a fluid level in the container within anallowable range of fluid levels, the controller 170 can adjust the powersignal to the motor 152 to the third setting correlated with an impellerspeed that yields laminar fluid flow through the cavity at the estimatedfluid level in the cooking container. In this example, because thermalenergy can be dissipated into the cooking fluid more efficiently withlaminar flow rather than turbulent flow through the cavity, thecontroller 170 can set the speed of the circulator 150 to maintain asubstantially satisfactory rate of fluid flow through the cavity withouttransitioning to turbulent flow. Furthermore, in this example, thecontroller 170 can set the third power setting by adjusting a PWMfrequency of a control signal to the motor 152 driver or in any othersuitable way. Therefore, the controller 170 can set the speed ofcirculator according to a determined fluid height within the cookingcontainer.

The controller 170 can be a processor (e.g., microprocessor),microcontroller, integrated circuit, or other analog or digitalcircuitry configured to receive a cooking parameter (e.g., temperatureselection) from the input region 160 and a temperature-dependent signalfrom the temperature sensor 140 and to output signals to control thecirculator 150, to control the heating element 130, and/or to controlthe display 180, as shown in FIG. 5. In one example implementation, thecontroller 170 outputs a first low-current signal (e.g., a digitalsignal, a digital pulse-width modulated signal) to a first relay tocontrol a high-current power signal to the circulator 150 and a secondlow-current signal to a second relay to control a high-current powersignal to the heating element 130. In the variation of the apparatus 100that includes a display 180, the controller 170 can also output one ormore low-voltage signals to a display driver that controls the output ofthe display 180. The controller 170 can be further connected to amultiplexer that combines outputs from various sensors of the inputregion 160, such as each of a set of position sensors or electrodes of acapacitive touch display, into a single digital signal. However, thecontroller 170 can handle inputs (e.g., from the temperature sensor 140)and outputs (e.g., a control signal for the heating element 130) in anyother suitable way.

In one implementation, the controller 170 further functions to setcooking parameters. As described above, the controller 170 can select acooking time and a cooking temperature based on an entered food typeand/or food quantity. In one implementation, the controller 170implements a set of parametric models to set cooking parameters, eachparametric model in the set associated with a particular type of foodand defining an algorithm that outputs a cooking time and/or a cookingtemperature based on a weight, volume, and/or shape of a particular typeof food. For example, the set of parametric models can include at leastone parametric model for beef, at least one parametric model for fish,at least one parametric model for pork, at least one parametric modelfor poultry, and at least one parametric model for vegetables. Eachparametric model can be associated with a particular shape of food,subset of a type of food, or a cooking style. For example, the set ofparametric models can include several models associated with beef, sucha steak model, a filet model, a tenderloin model, and a roast model. Themodels can also include a well-done steak model, a medium-done steakmodel, and a rare steak model. The set of parametric models can furtherinclude several models associated with vegetables, such a starchyvegetable model and a leafy vegetable model.

In another implementation, the controller 170 implements non-parametricmodels to set cooking parameters. In one example implementation, thecontroller 170 accesses a set of lookup tables to determine appropriatecooking parameters. For example, each lookup table can be associatedwith a particular food type and/or food shape and thus output aparticular cooking time and/or cooking temperature based on a lookuptable food weight or volume most closely approximating the food weightor volume entered by a user. The controller 170 can also interpolatecooking parameters based on the lookup tables and the entered foodweight or volume.

Generally, the controller 170 can implement parametric models,non-parametric models, or static cooking time and temperature settingsto set the cooking time and/or cooking temperature based on any one ormore of a particular type of food, a particular shape of food, aparticular cooking style, or any other cooking parameter or preferenceentered by a user. As shown in FIG. 5, the controller 170 can thereforeimplement a memory module or any other suitable form of data storage tostore one or more parametric models, non-parametric models, and/orstatic cooking time and temperature settings related to any one or morecooking parameters. The controller 170 can also communicate wirelessly(e.g., via a Bluetooth, Wi-Fi, or cellular connection) with an externalelectronic device (e.g., a smartphone, a tablet, a computer) to downloadcooking parameters. However, the controller 170 can function in anyother way to set cooking parameters.

As shown in FIGS. 3 and 6, one variation of the apparatus 100 furtherincludes a power adapter including a plug 194 configured to engage anelectrical wall outlet 116 and a rectifier and a relay electricallycoupled to the plug 194. The power adapter 190 functions to communicatepower from a wall receptacle (e.g., a standard residential 120 VAC walloutlet 116) to components of the apparatus 100, such as the controller170 and/or the heating element 130, the circulator 150, the temperaturesensor 140, the input region 160, the display 180, etc. based on one ormore outputs of the controller 170.

In one implementation, the power adapter 190 defines a wall poweradapter including power electronics to provide power signals (e.g.,conditioned high-current signals) to high-power components of theapparatus 100, such as the heating element 130 and/or the circulator150. In this implementation, the power adapter 190 can enable theapparatus 100 to be turned on and cooking parameters to be set prior tocommunication of a high-voltage and/or high-current signal to thehousing 110. For example, when turned on, the apparatus 100 can source alow-current and/or low-voltage signal (e.g., 12 VDC, 100 mA peak signal)from the power adapter 190. In this example, only once cookingparameters are set and a user is ready to begin cooking will thecontroller 170 source a high-current and/or high-voltage signal (e.g.,120 VAC, 10 A peak signal) from the power adapter 190, such as byswitching on a relay within the power adapter 190. Therefore, the poweradapter 190 can include a rectifier, voltage regulator, and/or one ormore relays, as described above, wherein the rectifier 192 and voltageregulator cooperate to communicate a low-power signal to the controller170, the temperature sensor 140, the input region 160, and/or thedisplay 180, and wherein the relays (e.g., relay 191), controlled bylow-power signals from the controller 170, control communication ofhigh-power signals to the heating element 130, to the circulator 150,etc. Similarly, the power adapter 190 can communicate a DC power signalto the controller 170, the temperature sensor 140, the input region 160,the circulator 150 (e.g., motor), and/or the display 180 within theimmersion apparatus 101, and the controller 170 can control a relaywithin the power adapter 190 to control an AC power signal to theheating element 130.

The immersion apparatus 101 can also include a socket, and the poweradapter 190 can further include a power cord configured to betransiently coupled to the socket, as shown in FIG. 3. Alternatively,the power adapter 190 can be substantially permanently coupled to theimmersion apparatus 101 by the power cord that extends from the poweradapter 190 to the immersion apparatus 101. In this implementation, thepower cord can include multiple power (e.g., high-current and/orhigh-voltage) lines and/or multiple digital (e.g., low-power) lines. Forexample, as shown in FIG. 6, the controller 170 can source power fromthe rectifier 192 over a direct current wire within the power cord andtransmit the digital signal to the relay 191 over a digital wire withinthe power cord. Furthermore, the heating element 130 can source powerfrom the relay 191 over a pair of alternating current wires within thepower cord, and the heating element 130 can be grounded by a firstground wire within the power cord and the circulator 150, controller,input region, etc. can be grounded by a second ground wire within thepower cord. Therefore, the cord can include the direct current wire, thedigital wire, the pair of alternating current wires, and an AC and a DCground wire for a total of six digital and current-carrying wires withinthe cord. However, the cord can communicate any other power or digitalsignal in any other way over any other number of wires between theimmersion apparatus 101 and the power adapter 190. Furthermore, thepower adapter 190 can function in any other way to communicate powerfrom a wall outlet 116 to components within the housing 110.

In the foregoing variation, the apparatus 100 can further include amoisture sensor configured to detect immersion of the second section 112of the housing 110 into the cooking fluid, wherein the controller 170shuts off high-power signals from the power adapter 190 to thecirculator 150 and/or to the heating element 130 when the moisturesensor detects moisture in the second section 112. Alternatively, theapparatus 100 can include a tilt sensor, wherein the controller 170correlates a tilt angle of the housing 110 greater than a thresholdangle as an unsafe configuration for operation (e.g., the housing no islaying on its side), and wherein the controller 170 shuts off high-powersignals from the power adapter 190 to the circulator 150 and/or to theheating element 130 when an unsafe configuration is detected. Therefore,in the foregoing variations, if the housing no is accidentally droppedor fully submerged in the fluid in the cooking container, the controller170 can cooperate with the power adapter 190 and another sensor in theapparatus 100 to cease communication of a high-power signal (e.g.,high-current and/or high-voltage signal) to the housing no. However, thecontroller 170 can cooperate with any other suitable sensor to controloperation of components within the apparatus 100 in any other suitableway.

The apparatus, system, and method of the embodiments can be embodiedand/or implemented at least in part as a machine configured to receive acomputer-readable medium storing computer-readable instructions. Theinstructions are executed by computer-executable components integratedwith the apparatus 100, the controller 170, the display 180,hardware/firmware/software elements of an system or handheld computingdevice, or any suitable combination thereof. Other systems and methodsof the embodiments can be embodied and/or implemented at least in partas a machine configured to receive a computer-readable medium storingcomputer-readable instructions. The instructions are executed bycomputer-executable components integrated by computer-executablecomponents integrated with apparatuses and networks of the typedescribed above. The computer-readable medium can be stored on anysuitable computer readable media such as RAMs, ROMs, flash memory,EEPROMs, optical devices (CD or DVD), hard drives, floppy drives, or anysuitable device. The computer-executable component can be a processor,though any other suitable dedicated hardware device can (alternativelyor additionally) execute the instructions.

As a person skilled in the art of low-temperature cooking-style cookingwill recognize from the previous detailed description and from thefigures and claims, modifications and changes can be made to thepreferred embodiments of the invention without departing from the scopeof this invention defined in the following claims.

We claim:
 1. An apparatus for cooking, comprising: a housing comprisinga first section configured to be immersed in fluid within a cookingcontainer and a second section adjoining the first section, the firstsection defining an elongated fluid inlet adjacent a cavity; a cliparranged on the housing and configured to support the housing on a wallof the cooking container with the elongated fluid inlet substantiallyadjacent a substantially vertical section of the wall of the cookingcontainer; a heating element arranged within the cavity; a temperaturesensor coupled to the housing; a circulator configured to draw fluidinto the elongated fluid inlet, along the heating element, and out ofthe cavity through a fluid outlet arranged on a distal end of the firstsection opposite the second section; an input region arranged on thesecond section of the housing and configured to receive a selectedtemperature; and a controller configured to control the heating elementand the circulator according to a temperature of the fluid measured bythe temperature sensor, thereby maintaining the fluid within apredetermined range of temperatures including the selected temperature.